Puerto Rico | Vegetables | Okra | Stewing

Quimbombó Guisado

(Puerto Rican stewed okra)

Yield: 4-6 servings

INGREDIENTS PREP AMOUNT
Oil, vegetable or olive 2-3 Tbsp
Onion chopped finely 1 each
Bell pepper, green chopped finely 1 each
Garlic minced 2-4 cloves
Ham (opt.) diced 1/4 cup
Tomatoes seeded, chopped 3 each
Okra stemmed, cut into 1" rounds 1 lb
Water or stock 2 cups
Salt and pepper to taste

METHOD

Basic Steps:  Sauté → Simmer
  1. Heat the oil in a large pot or saucepan over medium flame. Add the onion, bell pepper and garlic and sauté until the onion is translucent. Add the ham and stir to heat through. Add the tomatoes and simmer 5-7 minutes to cook the tomatoes down somewhat.
  2. Add the okra, water or stock and salt and pepper to taste. Bring to a boil, reduce heat to low and simmer for 20-25 minutes until the okra is cooked through and tender. Adjust seasoning and serve as a side dish.

VARIATIONS

  • Garnish the finished dish with chopped cilantro.
  • To turn into a full meal, add 1 cup diced potatoes, green plantain or calabaza squash at the same time you add the okra. Cook till tender and serve over rice.
  • Sauté 1/2 cup of chopped chorizo along with the ham if you like.

NOTES

  • Okra, or "quimbombó," was introduced to Puerto Rican cooking by African slaves. This easy dish makes excellent use of these green pods with their unique texture and taste.